CAPPS - Center for Advanced Processing & Packaging
The Center for Advanced Processing and Packaging Studies (CAPPS) is a National Science Foundation-initiated program designed to foster partnerships between industry and universities for the mutual benefit of both parties and the advancement of food processing and packaging research.
CAPPS is The Ohio State University’s partnership with North Carolina State University and University of California-Davis, and is the only center in the food science/food engineering discipline. OSU is now the managing site for this multi-university center. (Dr. Diane Barrett is the UC Davis site Director.)
Expertise in food chemistry, biochemistry, nutrition, microbiology and engineering are among the research strengths available through CAPPS. Current programs focus on emerging technologies such as ohmic heating, high pressure processing, ozone processing, continuous microwave heating, and aseptic processing of particulates. The Center uses an interdisciplinary approach to solve problems for industry.
An Advanced Process Technologies Course was held in 2006; the next course, "How to Deliver Fresh Food Quality via Advanced Processing Technologies" will be held October 26, 2010, at the Buehler Alumni Center on the UC Davis campus.
Advanced Process Technologies Course April 2006
Supported by USDA National Integrated Food Safety Initiative Project No. 2003-51110-02093: Safety of Foods Processed Using Four Alternative Processing Technologies.
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1. What Consumers Want